Can anyone share one w/ me? I started looking on line and didn't find any that sounded good. FYI... we don't like any weird stuff like raisins and stuff in our stuffing. Thank you anyone that can help!Can anyone share a yummy and easy turkey stuffing recipe w/ me?
Easy Beginner's Turkey with Stuffing
';This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.';
INGREDIENTS
12 pounds whole turkey
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
1/4 cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
Prepare stuffing according to package directions. Mix in water.
Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
Can anyone share a yummy and easy turkey stuffing recipe w/ me?
OK, the first thing you need to know is that good stuffing is really easy and just requires your imagination, you don't need a recipe. Just think of all the delicious and flavorful things you like:
pecans
sausage
celery
onions
mushrooms
Use a box or two of cornbread stuffing crumbs as your base. If you want to add sausage, fry it up first. If you want to put in celery or onions, chop them into small bits and then sautee them in some butter or in the sausage drippings.
Some essentials: You need some fat to keep it moist, so melt a half a stick or more of butter and put it in. Try to get some ground sage and sprinkle that in, though not too much. Finally, add in enough chicken broth until the dressing is pretty moist and sticky.
If you really want to get creative, buy a loaf of pumpernickel bread, lay half the slices out for a couple of days until they're really dry, then crumble them up and mix them in with the cornmeal crumbs.
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God bless!
1 bag Corn bread stuffing mix
5 or 6 chopped Celery stalks
1 large chopped onion
1 can chopped mushroom or small box or fresh sliced mushrooms
chopped red and grenn peppers
1 lb chopped browned Italian sausage
optional
1/2 cup chopped pistachios
1 cup chopped cranberries
Here's the ';recipe'; I used for 35 Thanksgivings:
Break up enough dry or very stale bread into large crumbs to have between 4-6 cups, depending on how big your bird is. A combination of bread types can make an interesting change of taste.
Saute celery and onion in your choice of fat until the onions are soft, but be careful not to over-cook them. I used about 1/2 c of ea, but it's a matter of taste. The type of onion may dictate how much you use, too. I don't recommend adding garlic; it overpowers everything.
In a large bowl combine the bread crumbs and some coursely chopped fresh celery leaves, maybe some fresh parsley if you like.
In a large sauce pan or measuring cup combine 3-4C liquid (stock, water, or a combination, but avoid anything dairy-based), salt and pepper to taste, but go VERY lightly on the salt bec the bread will add a lot of sodium and if you baste your bird the stuffing will absorb some of that, too), add 1/4 to 1/2 t poultry seasoning per your taste. This last ingredient is imperative to traditional stuffing in my house and nothing else will substitute.
Combine the crumbs and sauted veggies, and add enough liquid to fully moisten all the bread. Feel free to add more liquid, but don't increase the seasoning. You want the crumbs to be very soft, but not soupy.
Now, stuff the bird. Don't cram the cavity to capacity. The stuffing will expand to about twice its current volume and you don't want your bird bursting in the oven. And remember, a stuffed bird takes longer to cook than its unstuffed counterpart.
Enjoy!
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